Manchette (cuisine)

In French cuisine, a manchette refers to a paper frill, typically made of white paper, placed on the exposed bone end of a cooked chop, cutlet, or other small piece of meat, poultry, or game. The purpose is primarily decorative, providing a clean and elegant presentation and acting as a barrier to prevent the diner from touching the bone directly. It is also sometimes used on vegetable preparations. The manchette is typically a cylinder or cone shape.